let me know if you give these a try!

Ingredients

• 2 oz chocolate (56 g) dairy-free if desired, i used lily’s vegan baking bar

• 4 tsp nut butter (20 g) I used peanut butter

• 4 raspberries I thawed from frozen.

Instructions

• Melt chocolate in the microwave (30 sec increments), if not runny enough add a little drop (1 tsp) of coconut oil to thin.

• Add 1 tsp chocolate in each muffin cavity, move the chocolate around tho cover the bottom. Freeze a few min until solid.

• Mash your raspberries with a fork.

• Add 1 tsp nut butter and 1 tsp raspberry mash on each chocolate cup bottom.

• Pour on 2 tsp chocolate, freeze again a few min.

• Chocolate pb&j cups are ready for consumption!